Thursday, September 6, 2012
Bite with Belkys: Spaghetti con Vongole from Macchialina
Pasta is easy to make and tastes good with a little butter. But with the right ingredients you can make it good enough to be served in a restaurant. Time to grab a Bite with Belkys.
The Restaurant: Macchialina
The Dish: Spaghetti con vongole
2 Tbs. of extra virgin olive oil
1 garlic clove, sliced
1 tsp. of calabrese pepper (or use chili flakes)
10 baby clams
1/4 cup of white wine
4 oz. of fresh spaghetti pasta
1 oz. of arugula
1 Tbs of parsley, chopped
Method of Preparation:
-First, saute sliced garlic and calabrese peppers with a little extra virgin olive oil.
-Then, toss in the clams and add white wine. Cover the pan and let it cook until all the clams open up. If there are clams that do not open, disregard them.
-Next, cook the pasta in boiling salted water.
-Lastly, toss the pasta with the clams and serve.
Top it with fresh arugula, parsley and a drop of olive oil.
Serving Suggestion: Fiano di avellino - Italian white wine
FOR MORE INFORMATION:
820 Alton Rd.
Miami Beach, FL 33139
Miami Spice 2012